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Tuesday, November 4, 2014

Need Extra Vegetables? Try this Autumn Squash Vegetable Soup.




Have you ever tried the seasonal "Autumn Squash Soup" from Panera Bread?  Well, this can now be your go-to healthy version. You certainly won't miss the fat and calories! 

And, this fits into your 21 Day Fix plan, too.  Bonus.  Your nutrition plan for the day will thank you.  So will your belly. 

Autumn Squash Vegetable Soup

(21 Day Fix Approved)

4 cups of peeled, cubed butternut squash (microwave whole squash 3-4 minutes for easier peeling)
1 large apple, peeled and cubed
1/2 yellow onion, peeled and cubed
4 tsp. coconut oil
1 tsp. curry powder
3-1/2 cups organic, low-salt vegetable broth
1/2 cup unsweetened almond milk
Pink Himalayan salt, ground black pepper, and cinnamon

Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees. 
 
 
 
Meanwhile, in a large skillet over medium-high heat, sauté apple and onion in coconut oil with curry powder. and a few dashes of salt, for about 10 minutes, until softened.
 
Add broth, milk, and squash to the large skillet with the apple and onion, and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Stir in salt to taste. 
 
 
 
Use an immersion blender or transfer soup to a high-speed blender or food processor, and blend until soup is smooth and creamy.
 
Garnish with another sprinkle of cinnamon (or curry powder), along with a few pumpkin seeds or sunflower seeds.
 
(21 Day Fixers:  1 green container of this = 1 green and 1 tsp.  I didn't bother counting the minimal almond milk.  Have one less bite of banana that day instead of counting a small fraction of a purple for the apple.)
 
 
ALL THE BEST,

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